Abstract
Spring wheat varieties were subjected to physico-chemical, mixographic and amino acid analysis. The data obtained was subjected statistically analyzed. The cluster analysis classification based on centroid method indicated that for lysine and overall cookie scores, generally most wheat varieties fell in one group, while for total chapati score most of the wheat varieties were classified into two groups. The wheat varieties falling in same cluster group have similarities in respect of lysine, chapati and cookie quality. This indicated that wheat varieties in Pakistan have narrow ranges of spectrum in their genetic make up for their quality attributes. However, some wheat varieties were distinguished into different groups having a wide distance range especially Shahkar 95 for lysine content, LU 26 and Punjab 96 for cookie quality and Punjnad 88 in case of chapati quality. The present grouping suggests that wheat varieties in cluster group with wider range for lysine content may be used further in a hybridization program to improve the nutritional quality of wheat.